Spicy Three-Bean and Corn Chili
A rich flavorful meatless chili filled with beans, corn and its fair share of heat.
Yield: Serves 6
  • ⅔ cup dried chickpeas, soaked overnight
  • ⅔ cup dried black beans, soaked overnight
  • ⅔ cup dried pinto beans, soaked overnight
  • 2 tbsp olive oil
  • 1 onion, cut into ½-inch pieces
  • 1 medium sweet potato, peeled and cut into ½-inch pieces
  • 2 garlic cloves, minced
  • 1 (15 oz) can corn kernels, drained
  • 4 oz minced mild green chiles
  • 28 oz canned diced tomatoes
  • 1 tbsp sherry vinegar
  • 2 tbsp brown sugar
  • 1 tbsp ancho chili powder
  • 1 tbsp smoked paprika
  • 2 tsp cocoa powder
  • ½ tsp freshly ground white pepper
  • salt, to taste
  1. If using dried beans, put in a large pot and cover with salted water. Bring to a boil, then cover and simmer until tender, about an hour. Remove from the heat and drain, reserving the cooking liquid.
  2. In a large pot, heat the olive oil over medium heat. Add in the onion, sweet potato and garlic. Cook over medium heat, stirring occasionally for 8 minutes, or until the vegetables are tender.
  3. Add the drained beans, corn, chiles, and tomato to the pot. Stir to combine. Add in 4 cups of the bean liquid and bring to a simmer. Stir in the vinegar, brown sugar, chili powder, smoked paprika, and white pepper. Simmer for 30 minutes, stirring occasionally, or until the mixture thickens a bit. Season to taste.
  4. Serve topped with cheese or sour cream.
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/11/spicy-three-bean-and-corn-chili.html